摘要
本试验将大豆纤维添加到碎肉火腿中,在肠馅中分别添加2％,4％和6％的大豆纤维,检测了其色度、凝胶特性、感官质量和其它理化指标,当大豆纤维的添加量2％时,制作的火腿肠的各项理化指标较好。
Using the sensory evaluation, color, and glue intension as the index, 2% , 4% , 6% soybean fiber was added into sausage to produce functional sausage. It can give the product a certain health function.
出处
《食品工业》
北大核心
2004年第4期44-45,共2页
The Food Industry
